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Easy Chickpea and Lentil Curry

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

39.1g

Energy (kJ)

2989kJ

Energy (kcal)

715kcal

Carbohydrate incl. fibre (g)

106.5g

Carbohydrate excl. fibre (g)

62.5g

Sugar (g)

11.1g

Fibre (g)

44.1g

Fat (g)

17.1g

Saturated fat (g)

2.4g

Unsaturated fat (g)

12.8g

Monounsaturated fat (g)

3.9g

Polyunsaturated fat (g)

9.0g

Trans fat (g)

0.1g

Cholesterol (mg)

0mg

Sodium (mg)

756mg

Salt (g)

1.89g

Vitamin A (IU)

2006IU

Vitamin C (mg)

132.8mg

Calcium (mg)

205mg

Iron (mg)

12.63mg

Potassium (mg)

1947mg

Total

156.3g

11958kJ

2858kcal

426.2g

249.9g

44.4g

176.3g

68.4g

9.6g

51.4g

15.4g

36.0g

0.2g

0mg

3024mg

7.56g

8025IU

531.2mg

819mg

50.50mg

7788mg

  • 45 ml vegetable oil
  • 2 onions cubed
  • 1 yellow pepper cubed
  • 1 red pepper cubed
  • 4 ripe tomato chopped
  • 2 cloves garlic crushed
  • 2.4 ml red chilli powder to taste
  • Rajah Mild & Spicy curry powder
  • 5 ml cumin seeds
  • 400 g tinned chopped tomatoes
  • Knorr Vegetable Stock Pot
  • salt and black pepper to taste
  • 2 x 400 g tinned chickpeas drained
  • 400 g tinned lentils drained
  • chopped fresh coriander to garnish
  • 2 lemons cut into quarters
  • 1 Heat the oil in a pot and fry the onions until golden brown. Add the yellow and red peppers, and the fresh tomatoes, and cook for a further 10 minutes.
  • 2 Add the garlic, all the spices and the tin of chopped tomatoes, then stir in the contents of the KNORR Vegetable Stock Pot. Season to taste with salt and pepper.
  • 3 Simmer the sauce for 15 minutes, then stir in the drained chickpeas and lentils.
  • 4 Cook gently for a further 5 minutes, or until the chickpeas and lentils are hot.
  • 5 Tip into a serving dish, sprinkle with fresh coriander and top with the quartered lemons.